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Southern Pork Chops

Southern Pork Chops

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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Deliciously seared pork chops are served with a bright, zingy white BBQ sauce and creamy, buttery corn. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!

Tags:Family FriendlyOptional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

½ can

Canned Corn

360 g

Yellow Potato

¼ tsp

Cracked Black Pepper

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Garlic, cloves

1.5 tsp

Dijon Mustard


7 g


1 tsp



Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber5 g
Protein45 g
Cholesterol135 mg
Sodium590 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel
Silicone Brush
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until golden-brown, 25-28 min.


While potatoes roast, whisk together mayo, mustard, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley. Peel, then mince or grate garlic.


Pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.**


When pork is cooked through, remove the pan from heat, then transfer pork to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.


Drain and rinse corn, then pat dry with paper towels. Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until butter is melted, 30 sec. Add garlic and corn. Cook, stirring occasionally, until corn is warmed through, 5-6 min. Stir in half the parsley. Season with salt and pepper.


Slice pork. Divide pork, buttery corn and potatoes between plates. Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.